How To Cook Pigeon.Devilled Pigeon Breasts On Toast.

Prepare the ingredients: gather pigeon breasts, olive oil, Greek yogurt, ground cumin, ground ginger, Spanish hot paprika, salt, bread, and lemon.

In a bowl, combine 1/2 teaspoon ground cumin, 1 teaspoon olive oil, and 1 teaspoon Spanish hot paprika. Mix well.

Add salt to taste and mix again to create a dressing.

Coat the pigeon breasts in the dressing and place them in the fridge for at least 2 hours (overnight is better).

After marinating, heat a pan and add olive oil.

Sear the pigeon breasts in the hot pan for 2 minutes on each side until caramelized.

While the pigeon is cooking, prepare the bread by cutting it into 1-inch thick rounds.

Remove the pigeon from the heat and let it rest for 5 minutes.

Cut the rested pigeon breasts into three neat pieces.

Serve the pigeon on top of the toasted bread with a wedge of lemon.

Equipment Needed

Spice Level:

Allergens